Apple recipes?

[lawyergirl25]

I'm going apple picking this weekend and I need to start gathering recipes so I know what I should buy while I'm out there. I love Jonathans and Granny Smiths, but I don't think they work well in recipes.

Any suggestions?

[Mrs. M.]

I like Apple Strudel. Make some pastry dough or buy it ready made, slice apples thinly, mix them with a bit of sugar, cinnamon, cream and raisins. Put the mix in the dough, brush with egg and bake.

Serve with whipped cream and/or vanilla icecream.

http://www.litzigerlay.de/resto_neu/images/apfelstrudel1.jpg
YUM!

[PG-rated]

Granny Smiths work very well in pies and tarts, actually, because they retain a lot of their flavor during baking. So pick away!
I don't know anything about Jonathans, but McIntoshes (sp?) are also good baking apples - that's what I usually use.

[jimmysgirl424]

Have you ever tried Fuji apples? They have a wonderful crisp taste and are good for cooking with.

Granny Smith apples I love! They are especially great at Halloween for making caramel apples because the sour balances out the sweet.


Nothing like good ol' applesauce!! Here is a recipe I found:

Applesauce


Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and Jonagold (as well as many others) produce good results.

8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. Yield 5 to 6 cups.

To make unsweetened applesauce: omit added sugar and select a naturally sweet variety such as Golden Delicious, Red Delicious or Gala.

To Freeze: Increase spices to twice the indicated amount, as they lose flavor during freezing. Refrigerate until chilled. Pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Can be frozen for up to one year at 0°F.

To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year.

[jimmysgirl424]

Found this one too, it's a bit on the different side but has possibilities:


Scallops with Saffron Sauce and Granny Smith Apple





Ingredients for 4 servings

20 scallops (5 per person, depending on their size and on whether this is served as a first course or main dish)
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5 Granny Smith apples (2 for garnish)
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15 ml (1 tbsp.) butter
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15 ml (1 tbsp.) olive oil
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Salt and pepper to taste
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Saffron Sauce
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2 shallots, finely chopped
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65 ml (1/4 cup) white wine or vermouth
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125 ml (1/2 cup) heavy cream
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1 ml (1/4 tsp) saffron
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Salt and pepper

Method

Peel 3 Granny Smith apples and cut them into pieces.
Cook the apples with half the butter and 1 tbsp. water until they are the consistency of a compote.
Place the white wine and chopped shallot into a saucepan and reduce by two-thirds. Add the cream and saffron and let the saffron infuse in the sauce.
Sauté the scallops in olive oil and butter and season with salt and pepper. For the scallops to be perfectly cooked, the cooking time should be very quick and the heat fairly high in order to lightly brown their surface while keeping them translucent in the middle.
Presentation
Use a rectangular plate if possible. Place a ribbon of the Granny Smith compote in the center of the plate with the scallops arranged on top. Pour the saffron sauce around them and garnish the scallops with some fine julienne of Granny Smith apples.

[boilermaker]

I use Granny Smiths in a bunch of different recipes, from apple pie to applesauce to apple stuffed pork chops. I like things sour :)

[jimmysgirl424]

I use Granny Smiths in a bunch of different recipes, from apple pie to applesauce to apple stuffed pork chops. I like things sour :)


Me too! The Bennigans in my area makes a sour apple martini that's to die for! :)

[lawyergirl25]

These are great so far - I can't wait to try the apple streudel! I actually have a crockpot applesauce recipe. I'll post it when I get home (assuming I can find it).

I'll probably stock up on Granny Smiths, McIntoshes, and Jonathans. I like tart apples (obviously), so maybe I'll make a GS apple pie. I have my mom's recipe, but it's not so good. ;) Anyone have a good one?

[fuzzy]

If you like tart apples, see if you can find any Northern Spies. Dear heavens, they are FABULOUS. They tend to have little black flecks on them, so people usually pass them up, but if you DO make applesauce, get the Spies.

I make applesauce every year for X-mas gifts and always use Spies. People rave about my sauce, as if I do something special to it (I don't!) -- the apple makes the difference. I also think they are the best for pies, too. :D

[lawyergirl25]

Oooh - just checked and the orchard website says they have Northern Spies. I'll have to head that way and try them myself! Thanks for the heads up. :)

[roberta]

Here's a recipe for apple butter made in the crock pot. I got from the other site, but haven't made it yet. I think I am going to make it tomorrow after I get canning jars. I'll let you know how it turns out.

All Day Apple Butter- makes a lot! Freeze and give away!
Makes 4 pints
Prep Time: 30 Minutes
Cook Time: 11 Hours

Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

[nettreefrog]

I just did a search on epicurious.com for "apple" and found: http://www.epicurious.com/recipes/find/results?search=apple&x=0&y=0

Apple picking is fun--hope you had/have a good time!

[Jessica]

I'm going apple picking next weekend!

Caramelized Apple Tart: Tarte Tatin

Caramel:
1 ounce (2 tablespoons) unsalted butter
2 cups sugar

Apples:
8 medium (about 3 3/4 pounds) Granny Smith apples, peeled
8 ounces Puff Pastry Dough, recipe follows, or store-bought puff pastry dough


To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides. (Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color – it's okay if there are a few sugar lumps remaining. When the caramel is done, carefully pour it into the cake pan. Don't touch the cake pan with unprotected hands – it will be hot! Set the cake pan aside until caramel is cool. (The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature.)
Preheat the oven to 400 degrees F.

Core the apples by cutting down, top to bottom, on all 4 sides around the core. You will have 2 apple halves and 2 smaller pieces. Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan. (This will later become the top of the tart.) Arrange the remaining apple halves and pieces to form the second layer. Things will be a bit crowded at first, but the apples will shrink down when cooked. Place on a parchment paper-lined, sturdy baking sheet. Bake for about 50 minutes, until the apples are very tender.

Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick. Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet. Cover with plastic wrap and refrigerate until needed.

When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot. Remove the pastry circle from the refrigerator and prick with a fork 15 times. Gently place on top of the cooked apples. Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown. Cool in the pan on a wire rack for 20 to 25 minutes.

To serve, you will need a 12 to 14 inch diameter round serving platter and another sturdy baking sheet. Invert both the serving platter and the other baking sheet. Invert both the serving platter and the other baking sheet over the warm tatin pan. Using both hands, firmly grab both baking sheets and quickly flip over the pans – doing this over the kitchen sink will cut down on any sticky mess. Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel. If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart. This tart is best served warm.



Puff Pastry Dough:
4 1/4 cups high-gluten flour or bread flour
1/4 cup sugar
2 1/2 teaspoons salt
1 cup plus 2 teaspoons water
3 ounces (6 tablespoons) unsalted butter, melted plus 14 ounces (1 3/4 cups) unsalted butter, at cool room temperature

In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute. Work quickly and do not overwork the dough. Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour. Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter should be malleable but not too soft. Set aside in a cool place – the butter will later be spread on the dough as you start the folding process.
Place the refrigerated dough on a well floured work surface and dust the top of the dough lightly with flour. Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right. (It might feel that you're rolling sideways, and well, you are.) Carefully brush off any excess flour from the dough. Starting on the right side, and leaving a 1 inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle. Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.

As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough. Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich. To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle. Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right. At this point, you have finished one turn. Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process. The second turn is complete. After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed. Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed. Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns. After the sixth turn, let the dough rest a good hour in the refrigerator.

Store the dough, as is, well wrapped in plastic wrap. The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days. If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using.


**I've never made my own pastry dough, but this recipe always gets rave reviews**

[Jessica]

Grilled Blue Cheese and Apple Sandwiches

8 tablespoons (1 stick) unsalted butter, softened
12 slices walnut bread or other dark dense bread, such as rye or pumpernickel
1 1/2 cups crumbled blue cheese
2 Gravenstein apples, unpeeled, cored and thinly sliced

Lightly butter one side of each slice of bread.
Melt 2 teaspoons of the remaining butter in a 10-inch nonstick skillet over medium-low heat. Place 2 slices of bread, buttered side down, in the skillet, top each slice with about 1/4 cup of blue cheese and several slices of apple, and place another slice of bread on top, buttered side up. Cook until the sandwiches are golden brown on the bottom, then carefully flip the sandwiches over and brown the other side. Transfer the sandwiches to a serving platter. Repeat the process with the remaining ingredients. Slice the sandwiches in half on the diagonal and serve.

[Sposa06]

This recipe calls for MacIntosh apples, but I sometimes use Braeburn. I'm sure it'd be amazing no matter what kind you used!

Apple Walnut Cake

2 cups white sugar
1/2 pound butter
3 eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts
3 cups sliced Macintosh apples

Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan. Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside. Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.

[mrsfromage]

Just wanted to second that I think Granny Smiths are great in apple crumble.

[tlew12778]

This is my fave apple pie recipe:
Grandma Ople's Apple Pie (http://pie.allrecipes.com/AZ/GrandmaOplesApplePie.asp)

I also just made these this weekend but I added in one chopped GS apple:
Delightful Apple Spice Muffins (http://bread.allrecipes.com/AZ/DelightfulAppleSpiceMuffin.asp)

[karina]

Super Stuffed Baked Apples a la Mode
Recipe courtesy Rachael Ray

4 large McIntosh or Empire apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream
Whipped cream, in a canister

Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

[Lisa]

I'm looking for a yummy apple pie recipe. Please post yours!

[mrstim]

This is rumoured to be the best ever. I havent made it just yet, but the reviews speak for it!

Grandma Ople's pie (http://pie.allrecipes.com/az/ApplePiebyGrandmaOple.asp)

Good Luck!

[tlew12778]

That totally is the best pie ever. I make it with margarine instead of butter though bc it's REALLY rich if you make it with butter.

[Lisa]

That totally is the best pie ever. I make it with margarine instead of butter though bc it's REALLY rich if you make it with butter.
thank you!!!!

[Belm]

I have made Grandma Ople's pie for the past few years and my family just loves it!

[kiddo]

For this recipe, I like macs or cortlands

Apple Crisp

6 heaping Cups peeled and sliced apples
3/4 Cup quick-cook oatmeal
3/4 Cup brown sugar
1/2 Cup flour
1/4 tsp cinnamon
Dash of salt
1/2 Cup butter or margarine

Arrange apples in greased 8" or 9" pan.
Combine dry ingredients in a bowl. Cut butter into mixture until crumbly.
Sprinkle mixture over apples.
Bake at 350 for 35-40 minutes.

Serve warm with vanilla ice cream or fresh whipped cream

[Jenean]

I made this soup and the first muffin recipe last weekend and both came out great. I brought the muffins to a brunch on Sunday and 3 different people asked me for the recipe! I used Red Delicious apples for them, just because I had them in the house.

Butternut Squash and Apple Soup

1 large butternut squash (about 1 3/4 lbs), halved and seeded
1/4 cup extra-virgin olive oil
6 fresh sage leaves
2-3 large Granny Smith apples, peeled, cored, and diced (about 5 cups)
2 cups chopped onions
3/4 cup chopped leeks (white only)
3-4 cups chicken broth
salt

Heat oven to 400. Line a cookie sheet with foil. Rub inside of each squash half with 1 tbsp olive oil, then fill each half with 3 sage leaves. Place squash face down on prepared sheet and bake until tender, about 30 minutes. Let cool 5 minutes, discard sage, then scoop out squash and transfer to a bowl. Set aside.

Heat remaining oil in a 10-inch stockpot over medium heat. Sauté apples, onions, and leeks until apples are tender and onions are translucent, 10-12 minutes. Add squash and enough chicken broth to cover; simmer 5 minutes. Carefully transfer mixture to food processor and blend until smooth. Transfer soup back to pot and stir in additional chicken broth to desired consistency. Add salt to taste. Makes 7 (1 cup) servings.


Apple-Pumpkin Streusel Muffins

2 1/2 cups all purpose flour
2 cups granulated sugar
1 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 1/4 cups pumpkin puree
2 large eggs
1/4 cup vegetable oil
2 cups apples, peeled, cored, and finely chopped
2 tbsp all purpose flour
1/4 cup granulated sugar
1/2 tsp ground cinnamon
2 tbsp butter or margarine

Heat oven to 350. Grease or paper-line 24 muffin cups.

Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl.

Combine pumpkin, eggs, and vegetable oil in a medium bowl; mix well. Stir into flour mixture until just moistened. Stir in apples. Spoon batter into prepared muffin cups, filling 3/4 full.

Make streusel topping: Combine sugar, flour, and cinnamon in a medium bowl. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter. Bake for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.

Note: To make mini muffins, adjust the cooking time accordingly; about 15-20 minutes. Muffins are also good with a powdered sugar glaze instead of streusel topping.


Apple Topped Oatmeal Muffins

1 cup skim milk
1 whole egg
2 tbsp oil
2/3 cup old fashioned oats
1 large apple peeled and diced
1 1/3 cup whole wheat flour
1/4 cup sugar
1 tsp + 1/4 tsp cinnamon
1 tbsp baking powder
1/4 tsp salt

Heat oven to 400. Coat muffin tin with non-stick cooking spray. In a large bowl, mix together skim milk, egg, oil, and old fashioned oats. Let sit while you peel and dice the apple. Set diced apple aside.

Combine flour, sugar, 1 tsp cinnamon, baking powder, and salt in a separate bowl. Mix together wet ingredients (milk/egg mixture) and dry ingredients (flour/sugar/etc.). Blend until dry ingredients are just moistened.

Fill each muffin cup with the batter. Top each muffin with the diced apple pieces. Sprinkle remaining cinnamon on top. Bake for approximately 20 minutes or until slightly browned around muffin edges. Let cook in pan for 5 minutes. Remove and place on rack until completely cooled.

[Myra]

Does anyone have this on hand? I made it once and loved it, but I think she deleted her WC journals. Thanks!

[BethIrish]

I don't have it, but you could probably email her through her profile here and she would get it?? Or - LJ? Does anyone know if she has a LJ?

[tbell]

I have it at home. If no one beats me to it, I'll post it when I get home.

[tbell]

If anyone still wants this:

frozen pie crust, thawed
2 Granny Smith apples, finely chopped
1 Granny Smith apple, sliced into thin wedges
1 c sugar
1 stick butter
2 TB flour
squeeze of lemon
1 egg
1 tsp cinnamon
dash of salt

Mix sugar, flour, cinnamon, butter and lemon juice. Add well beaten egg, then chopped apples. Pour into unbaked pie crust. Lay sliced apples over top, sprinkle with more cinnamon and sugar. Bake at 350 for 40 min.

[rosa727]

Not sure if anyone will see this, but I am planning on making Grandma Ople's pie and was wondering whether any of you had made any changes to it.

Thanks!

[tlew12778]

The only change I make is the margarine I already mentioned. If you like really, really rich fillings, go ahead and use the stick of butter. I use a crust recipe by Lauren Grovemen (http://www.laurengroveman.com/) (it's online as well).

[rosa727]

Thanks!! I actually ended up making four of these pies last night (one for us and 3 for DH to bring to work). They came out great, but I was not sure whether my filling came out too thick. The recipe does not say how long to simmer it or anything, so I guessed. My filling was not really runny, but it still soaked through the lattice crust on top, although there was also a caramel glaze left over on top. Is this how it is supposed to be?

[Rosebud]

Bumping this up for apple season!


I've posted a few favorite apple recipes in other threads:

Apple Honey Bundt Cake (http://www.constantchatter.com/forum/showpost.php?p=1120054&postcount=33) (sooooo good!)

Brown Buttered Apple Almond Pie (http://www.constantchatter.com/forum/showpost.php?p=1349542&postcount=55)


Looking for more interesting ideas...

[vwinkel]

This APPLE BETTY (http://www.constantchatter.com/forum/showpost.php?p=764533&postcount=174) recipe is great!

[tlew12778]

Thanks!! I actually ended up making four of these pies last night (one for us and 3 for DH to bring to work). They came out great, but I was not sure whether my filling came out too thick. The recipe does not say how long to simmer it or anything, so I guessed. My filling was not really runny, but it still soaked through the lattice crust on top, although there was also a caramel glaze left over on top. Is this how it is supposed to be?
Yeah that's how it's supposed to be. I've done it with both thicker fillings and thinner fillings. Just keep in mind that the juices from the apples also water the filling down while cooking. I always put a piece of foil on the bottom of my oven to catch any drips.

[Rosebud]

From Everyday Food:

Apple Spice Cake

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce
Nonstick cooking spray with flour

Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.

Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.

Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. Remove from oven, and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce

[Rosebud]

Also from Everyday Food:

Rustic Apple Tart

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/appletart.jpg

Flour, for work surface
1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
3 Granny Smith apples
1/3 cup granulated sugar
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly, or apricot jam

Preheat oven to 375 degrees. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.

Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

[lawyergirl25]

Thanks for bumping this - it's about that time! :)

[Janey]

I've been dying to make this cake ever since I grabbed a "Thanksgiving" pamphlet from Williams-Sonoma about three years ago, but I haven't had an excuse to do so. I'm about to sign up for a cake decorating class, and I'm totally excited to use this for my class cake:

Spiced Apple Cake

For the cake:
24 Tbs. (3 sticks) plus 3 tbs. unsalted butter
2.75 cups granulated sugar
3 Braeburn or Golden Delicious apples, about 1.25 total, peeled, cored, and cut into 1/2" cubes.
3.66 cups all-purpose flour
.5 Tbs ground cinnamon
1.5 tsp ground ginger
2 tsp. freshly grated nutmeg
1 Tbs baking powder
1 tsp salt
.75 cup milk
1 Tbs. vanilla extract
.75 cup unsweetened natural applesauce
6 eggs

For the frosting:
6.5 cups confectioner's sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1 lb. cream cheese
2 Tbs. unsalted butter
1.5 tsp. vanilla extract
2 tsp. brandy (optional)

3 Tbs. finely chopped crystallized ginger (optional)
1 tbs granulated sugar (optional)


Have all the ingredients at room temperature.

To make the cake, in a large fry pan over medium-high heat, heat 1.5 Tbs. of the butter and 2 Tbs. of the granulated sugar until the butter melts. Add half the apples and cook, stirring occasionally, until softened and golden 7 to 10 minutes. Transfer to a plate. Repeat with 1.5 Tbs. of the butter, 2 Tbs. of the granulated sugar, and the remaining apples. Let cool to room temperature.

Position 1 rack in the lower third of an oven and another rack in the middle. Preheat to 325F. Grease and flour three 9-inch round cake pans.

Over a sheet of waxed paper, sift together the flour, cinnamon, ginger, nutmeg, baking powder, and salt. In a small bowl, whisk together the milk, vanilla, and applesauce. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the remaining 24 Tbs. (3 sticks) butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the remaining 2.5 cups granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flower mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a silicone spatula, gently fold in the apples.

Divide the batter among the prepared pans, spreading it evenly. Bake until the center of the cakes springs back when touched and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for about 15 minutes. Turn the cakes out onto the rack and let cool completely, about 1 hour.

To make the frosting, in a bowl, whisk together the sugar, ginger, and cinnamon. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until smooth, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and brandy and beat until combined. Reduce the speed to low and slowly add the confectioners' sugar mixture. Increase the speed to medium-high and beat until fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Refrigerate the frosting for 30 minutes before using.

To assemble, place 1 cake layer, top side down, on a plate. Spread one-third of the frosting over the surface, leaving a .5 inch border. Set another cake layer, top side up, on the first layer and spread with one third of the frosting, leaving a .5 inch border. Set the third layer, top side down, on the second layer and spread the remaining frosting over the top. Refrigerate for 30 minutes to set the frosting.

In a small bowl, toss together the crystallized ginger and granulated sugar, coating the ginger thoroughly. Pour through a fine-mesh sieve to remove excess sugar. Sprinkle the cake with the ginger.

Serves 16 to 20.

[Rosebud]

From Cooking Light:

Bruschetta with Gorgonzola and Apple

1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
2 tablespoons butter, softened
1 tablespoon brandy or cognac
1/8 teaspoon black pepper
12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
Cooking spray
6 garlic cloves, halved
3 Granny Smith apples, each cut into 8 wedges (about 18 ounces)

Prepare grill. Combine first 4 ingredients in a small bowl, stirring until blended.

Place bread slices on grill rack coated with cooking spray; cook 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Spread 2 teaspoons cheese mixture over each bread slice. Serve with apple wedges.


From Real Simple:

Maple Baked Apples

4 large apples
1/4 cup golden raisins
3/4 cup maple syrup
1/2 cup (about 2 ounces) walnut pieces
2 tablespoons unsalted butter, cut into pieces
Ice cream (optional)

Heat oven to 400° F.

Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish. Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter. Bake until tender, 40 to 50 minutes.

If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired.

Tip: Gala and Rome Beauty apples are ideal for baking because they retain their shape.

[Rosebud]

Saw this on LJ and it sounded good:

Spiced Apple Loaf Cake

1 3/4 cup whole-wheat flour, preferably stone-ground
2 1/2 teaspoons baking powder
2 teaspoons apple pie spice (I used allspice since I could not find any apple pie spice. It worked out well.)
1/8 teaspoon salt
1/2 cup plus 2 tablespoons turbinado sugar
3 tablespoons pumpkin seeds
1 cooking apple, cored and chopped into small dice
2 eggs, beaten
3 tablespoons safflower oil
3/4 cup low-fat plain yogurt
skim milk (optional)
1 eating apple, halved, cored, and sliced

Sift the flour, baking powder, pie spice, and salt into a mixing bowl. Tip any bran left in the sieve. Reserve 1 teaspoon of turbinado sugar for the top of the cake, then stir the remaining sugar, the pumpkin seeds, and chopped cooking apple into the flour mixture.

Beat the eggs together with the safflower oil and yogurt in a bowl, then mix into the dry ingredients thoroughly. Add a little milk if needed to give a mixture that drops easily from the spoon.

Transfer the cake mixture into the prepared loaf pan (I just sprayed mine with a little olive oil), then arrange the eating apples on top of the cake. Sprinkle with the reserved sugar, then bake in a preheated oven at 325 degrees-F for 50-60 minutes. Use a skewer to test when the cake is done; if any sticky mixture clings tot he skewer, continue cooking the cake for a little longer before repeating the test.

Let cool in the pan for 10-15 minutes, then remove and transfer to a wire rack to finish cooling. Store in an airtight container for up to 5 days. The cake is suitable for freezing.

The Powerfood Cookbook

[Rosebud]

Caramel Apple Pie

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten

Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purposeflour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter

Streusel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed

Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.

Filling:
Preheat oven to 450 degrees F.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

Food Network

[Purple]

This APPLE BETTY (http://www.constantchatter.com/forum/showpost.php?p=764533&postcount=174) recipe is great!

I make this exact recipe all the time. It is a nice change omitting the oats that are typically in the crumble topping. It is great with homemade or Breyers all natural vanilla ice cream. Yum!